Green Tea

The Aroma Achieved Through Baking The tea processing of Xinyang Maojian not only preserves the tenderness of the buds but also enhances their aroma to a certain extent, creating a fresh, smooth, and mellow taste for Maojian tea. The production process of Xinyang Maojian is very meticulous. Before stir-frying, the fresh leaves are sorted according to variety, weather at the time of picking (rainy or sunny), time of day (morning or afternoon), and freshness. They are then graded using bamboo sieves and kept separately. The sorted tea leaves are spread out on a tray; those picked on rainy days should be spread thinly, while those picked on sunny days can be spread more thickly. Once the leaves become soft and have lost some moisture, they are ready for stir-frying. The stir-frying directly determines the quality of Xinyang Maojian, as it is the process that enhances its aroma and also makes the tea suitable for long-term storage. Its technique is also unique, consisting of three steps: raw pan, mature pan, and baking. Although this sounds simple, the actual process is particularly complex. Furthermore, the stir-frying and baking techniques of Xinyang Maojian combine elements from the production methods of Lu'an Guapian and…...

Winter is truly the perfect time to use a purple clay pot for tea, as the warm, smooth, and hefty pot conveys the gentle warmth of winter right into your hands. However, when using a purple clay pot for tea in winter, there are some points to keep in mind, so enthusiasts should take care! Select the Right Tea The dryness of winter can easily lead to heatiness, drinking green tea can help with this, quenching thirst and stimulating saliva. The gloomy weather of winter can also make one's mood depressed or irritable, in which case floral teas can be consumed to alleviate these feelings. Black tea, being warm and sweet, can have the effect of preventing flu during winter; Oolong tea can effectively alleviate dry lips and mouth that often occur in winter... Selecting the appropriate tea can make your winter more comfortable. Prevent Cracking The situations that usually lead to cracking are generally as follows: 1. Special Clays and Shapes: In purple clay pots, special attention should be paid to clays with high crystallinity and unevenly walled shapes (such as Gong Chun pots). Crystallinity is an inherent property of the clay, and different clays have different degrees of…...

There is an old saying: "Preserved tangerine peel of a hundred years is like ginseng of a thousand years," meaning that the longer the tangerine peel is preserved, the more valuable it becomes. Runyuanchang's pure dry warehouse for Newhui preserved tangerine peel strictly categorizes and stores the peels according to their origin, age, and grade. The warehouse maintains constant temperature and humidity, and conducts regular inspections, ensuring the high quality of Runyuanchang and its brand Ganrentang's Newhui preserved tangerine peel, which stands out for its clean and sweet flavor compared to other preserved tangerine peels on the market. Nowadays, many people have the habit of using preserved tangerine peel in their cooking. Whether it's in soups or stir-fries, some recipes opt to use tangerine peel instead of scallions and ginger to avoid being too spicy, as it not only detoxifies fish and shrimp but also adds a unique aroma and removes fishy odors. Adding some to mutton or beef soup can help cut through the fat and make the meat cook faster. When cooked with rice porridge, it not only enhances the fragrance but also warms the stomach. Many recipes for using tangerine peel in cooking have been discovered. 1.…...

Zhu Ni teapots are suitable for brewing Taiwanese high mountain tea, Fujian Tie Guan Yin, and other lightly fermented, aroma-rich green teas. They enhance the aroma, produce a tight and smooth tea soup, and offer a strong aftertaste with a long-lasting finish! Dicao Qing teapots have broad applicability and are suitable for Pu'er, green tea, black tea, floral tea, and more. They are mild and elegant, allowing the tea's natural fragrance to shine. Over time, the pot color changes from brown to liver-like hues. Qing Shi Ni teapots are suitable for similar types of tea as Dicao Qing. They have a strong affinity for various teas....

Green tea should not be brewed with boiling water at 100°C. Green tea is an unfermented tea that retains the natural components and green hue of the fresh leaves. Using boiling water can cause an overly rich release of nutrients from the green tea, potentially destroying some of these nutrients, and diminish its value for drinking. What is the Suitable Water Temperature for Brewing Green Tea? The water temperature for brewing green tea should be controlled between 80 to 85°C. Green tea is an unfermented tea made by picking tender buds and leaves, then undergoing processes such as fixation, shaping, and drying. This preserves the natural substances and green hue of the fresh leaves, which are delicate in nature. If the water temperature is too high during the brewing process, it can destroy the nutrients in the green tea, causing the flavor to become excessively bitter and astringent. Additionally, this may result in a too concentrated tea infusion, which could be burdensome for the body after consumption. Green tea can be brewed both hot and cold. When cold-brewing green tea, the water temperature should be around 4°C (ambient temperature), and the tea should be refrigerated for 6 to 8 hours…...

1. The lemon, chopping board, knife, airtight jar, hands, and utensils used when taking out the lemon should all be free of water and oil. 2. The sugar-preserved lemon is not prone to spoilage but should be refrigerated and consumed within a week. 3. When using, take an appropriate amount of lemon slices along with the juice produced during preservation for better taste. 4. White granulated sugar is used instead of honey because honey does not react well to high temperatures, resulting in a sour taste after being steeped in hot water. 5. If using tea bags, pour the water first before adding the tea to prevent overly concentrated tea, which significantly affects the taste. Four Tips to Solve the Bitterness Issue in Hand-Made Lemon Tea! The reason why lemon tea becomes "bitter and astringent" is due to a phenomenon known as "delayed bitterness." So, how can we minimize the bitter taste in the lemon tea during preparation? Here are some tips: Choice of Lemon Variety Yellow lemons become bitter faster than green lemons and fragrant lemons when hand-beaten, so yellow lemons are suitable for Hong Kong-style lemon black tea, where only acidity enhancement is needed without the need for…...

Raw Pu'er tea should be rinsed once. Made from large-leaf sun-dried green tea in Yunnan, raw Pu'er tea is characterized by its rich and strong flavor, full tea aroma, distinct throat resonance, and intense fragrance. Rinsing the tea helps to better activate the tea's vitality, facilitating the release of its aroma and taste substances. However, the number of rinses should not be excessive; generally, one rinse is sufficient. The True Purpose of Rinsing the Tea The true function of rinsing the tea lies in moistening the leaves to allow them to fully expand, also known as "moistening the tea" or "waking up the tea." This process helps to induce the tea's aroma and flavors, which will be better presented after the leaves have expanded, almost as if they are awakened. How to Brew Raw Pu'er Tea 1. Selecting the Utensil The first step in brewing raw Pu'er tea involves choosing the right utensils. Commonly used vessels for raw Pu'er include gaiwans and purple clay pots. Newer raw Pu'er is recommended to be brewed in a gaiwan, while older raw Pu'er is best suited for a purple clay pot. 2. Tea-to-Water Ratio To achieve a good taste, the tea-to-water ratio is…...

To prevent drought damage in tea gardens and reduce losses in tea production, supplementary measures to replenish water and suppress evaporation can be taken before the onset of drought. These include irrigation to supplement water, loosening the soil and weeding, inter-row grass covering, etc., to maintain and regulate soil moisture and improve the microclimate around the tea plants, thereby enhancing the tea trees' drought resistance. Irrigation Replenishment Tea garden irrigation methods include furrow irrigation, sprinkler irrigation, drip irrigation, among others, each with its own advantages and disadvantages. Furrow irrigation is suitable for flat tea gardens and can quickly increase soil moisture levels, promptly rescuing drought-stressed tea trees, but it consumes a large amount of water, has a small impact on air humidity, and can lead to waste of water resources through surface runoff and deep seepage, as well as damaging some of the topsoil structure. Drip irrigation reduces evaporation and saves water, but it requires a higher initial investment and cannot effectively improve the microclimate of the tea garden. Therefore, in recent decades, sprinkler irrigation has been the primary method used for drought prevention and mitigation in tea gardens. Sprinkler Irrigation can not only increase soil moisture but also lower…...

Brewing the same Pu'er tea using different techniques often yields different experiences. If you're frustrated by not being able to bring out the true essence of the tea, try varying your brewing technique in response to its strengths and weaknesses. You might be pleasantly surprised by what you discover along the way. Six Ways to Brew Pu'er Tea 1. Gung Fu Brewing Method: This method is similar to how oolong tea is brewed, with all the tea liquor drained from each infusion, leaving no residue. This allows for a good appreciation of the changes in the water path of a tea, checking its durability and experiencing the changes in color, aroma, and taste with each infusion. 2. Root-Left Brewing Method: After rinsing the tea, always leave some of the infused tea liquor in the teapot, not completely emptying it. Typically, this involves leaving 20% and pouring out 80%, or sometimes leaving half and pouring out half. After pouring out the tea, add more water until the tea becomes light in flavor—then, you can steep it for longer periods. The root-left brewing method helps regulate the taste of the tea from start to finish, making the changes between infusions less abrupt.…...

To brew a perfect cup of tea, you need to know the "three elements" of the tea: the amount of tea leaves, water temperature, and brewing time. The brewing methods vary for each of the six major types of tea. If you don’t pay attention to these details, you may not bring out the best flavor of your tea, and it could end up tasting bitter and astringent. | Green Tea Water Temperature: 80-85°C. For high-quality green teas, use 75-80°C. Brewing Time: 10-30 seconds, with each subsequent infusion increasing slightly in duration. Amount of Tea Leaves: Method 1: Water-to-tea ratio ≈ 1:50. This means using 1 gram of tea for every 50-60 grams (or milliliters) of water. Method 2: Fill the teaware about one-third full with dry tea leaves. Green tea is typically brewed in a glass teapot; for example, a 300ml glass teapot would use 6 grams of dry tea. | Yellow Tea Water Temperature: 80-90°C. For delicate yellow bud teas, use 80°C water; other yellow teas can be brewed at temperatures above 90°C. Brewing Time: 20-30 seconds, with each subsequent infusion increasing slightly in duration. Amount of Tea Leaves: Yellow tea is similar to green tea but undergoes…...

Some people prefer raw tea, while others prefer ripe tea—it's a matter of personal preference. Since its inception, ripe tea has always held a lower status. Deng Shi Hai says, "Store raw tea, drink ripe tea, savor aged tea." While he doesn't directly exclude ripe tea, the word used for raw tea is "store," which suggests treasuring it, and for aged tea, the serious "savor" is employed, whereas ripe tea is dismissed with the ordinary "drink." This indicates that in his view, ripe tea was never considered a tea fit for formal settings. However, there are many who enjoy drinking ripe tea—why is this so? The Taste of Pu'er Ripe Tea Most tea enthusiasts might find the taste of ripe tea strange upon their first sip, but "strange" doesn't necessarily mean unpleasant; it just doesn't conform to the traditional tastes of other teas. The reason ripe tea was created was to replace the rich and mellow old raw tea. During a specific historical period, it did fulfill this mission. However, fresh ripe tea often carries an indelible pile flavor, which is a significant drawback that makes it difficult for many enthusiasts to approach. Clearly, such ripe tea isn't a suitable…...

Tieguanyin—does the name sound a bit classical and mysterious to you? It is not just any tea, but also a legacy of history and culture. Tieguanyin belongs to the oolong category and is one of China’s top ten famous teas. It sits between green tea and black tea, being a partially fermented tea that combines the fresh fragrance of green tea with the rich flavor of black tea, making it a distinctive type of tea. The Origin of Tieguanyin The origins of Tieguanyin can be traced back to the Yongzheng period of the Qing Dynasty, around 1725 to 1735. Its birthplace is Xiping Town, Anxi County, Quanzhou City, Fujian Province. According to legend, local tea farmers discovered a tea tree with a unique aroma in Anxi. The leaves of this tea tree, after undergoing special tea-making processes, could emit an unforgettable fragrance. This fragrance was like the willow branch water held by the Bodhisattva Guanyin, fresh and sacred, hence the name “Tieguanyin” was given. Characteristics of Tieguanyin Tieguanyin belongs to the oolong category and is a partially fermented tea. It sits between green tea and black tea, combining the fresh fragrance of green tea with the mellow richness of black…...